Vegetable and fruit freshness-preservation preparation

Abstract

The invention discloses a vegetable and fruit freshness-preservation preparation. The vegetable and fruit freshness-preservation preparation is prepared from the following raw materials in parts by weight: 3-5 parts of lignin, 1.0-2.5 parts of sodium tartrate, 0.2-1.4 parts of sodium alginate, 0.01-1.5 parts of tea polyphenols, 1.5-3.5 parts of calcium chloride, 0.1-0.5 part of sodium metabisulfite, 3-5 parts of fiveleaf gynostemma herb, 3-5 parts of houttuynia cordata, 0.5-1.5 parts of thiabendazole, 0.5-1.5 parts of ammonium nitrate, 0.001-0.005 part of a plant growth regulator, 1-10 parts of bletilla striata gelatin, 1-2 parts of ascorbic acid, 3-5 parts of salicylic acid, 3-5 parts of acetic acid, 30-40 parts of modified starch, 3-5 parts of ammonium chloride, 10-15 parts of sodium bicarbonate, 0.4-0.6 part of sodium sorbate, 0.2-0.3 part of ethanol and 0.5-0.6 part of white granulated sugar. The vegetable and fruit freshness-preservation preparation is reasonable in formula, low in cost, uniform in effect and good in freshness-preservation effect and is suitable for transportation and freshness preservation of various types of vegetables and fruits; the quality of the vegetables and the fruits is effectively guaranteed and the freshness-preservation period of the vegetables and the fruits can be prolonged for 7-8 months.

Description

technical field [0001] The invention relates to the field of food sales and transportation, in particular to a fresh-keeping preparation for vegetables and fruits. Background technique [0002] With the development of science and technology and the gradual improvement of people's living standards, people's demand for vegetables and fruits produced in different regions and seasons is gradually increasing. People have put forward higher and higher requirements for fresh-keeping storage and transportation of vegetables and fruits that are difficult to store. Existing vegetable and fruit fresh-keeping technology generally is to make fresh-keeping film, and fresh-keeping film does have certain progress in room temperature or low temperature fresh-keeping, long-term fresh-keeping, transportation fresh-keeping aspect. But also there are some deficiencies, mainly being that the release period is short, the preservation effect is uneven, it is difficult to guarantee the effect, the ...

AI Technical Summary

Problems solved by technology

But there are also some deficiencies, mainly because the release period is short, the preservation effect is uneven, it is difficult to guarantee the effect, the preparation method is complicated and complicated, the production cost is high, the source of raw materials is narrow, and some raw material components are harmful to the human body